African Doughnut (Drop Doughnut)

A 15-minute recipe delivers satisfying crunch and a pillowy soft center. These bite-sized treats are packed with flavor!

Makes about 20 doughnuts

Course Snack

Cuisine African

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 416kcal

Author Imma

In a medium bowl, mix all the dry ingredients: flour, baking powder, salt, sugar, grated orange, and nutmeg.
Stir in the milk, eggs, vanilla, and oil, and mix well. The batter should be smooth, thick, and spoonable.
Pour vegetable oil into a large saucepan at least 3 inches deep (about 5 centimeters), and place on medium heat until the oil is 375℉ (190 ℃).
Scoop up the batter with your fingers or two spoons, one to scoop the dough in the shape of a ball and the other to gently push it into the hot oil. Fry them in batches so you don't overcrowd the pan.
Fry for a few minutes until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is golden brown.
Remove the doughnuts from the oil with a large slotted spoon or something similar. Place them immediately on paper towels to soak up excess oil. Roll them in table sugar or powdered sugar to make them sweeter if desired.

If the mixture is too thick, add a tablespoon of milk at a time until you reach the right consistency.
How much oil it takes will depend on the size of your pan. You'll want at least 3 inches unless you don't mind flattened doughnuts.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.